22 January, 2012

Carrot Coconut Breakfast Loaf

Five days to go until the Dubai marathon. I ran my last training run today, 12k at marathon pace. It felt good. I know from experience that I find it harder to get into a certain pace in training runs, but don't seem to have the problem at races (where it actually counts). My adrenaline works very reliable then, and gets my competitive side going.
I decided not run until Friday, to have rested legs. I am a firm believer in rested legs. In the past (intended or not) I often did not run at all for 4-5 days before a race. So it has become part of my religion or race superstition. It might get hard not to run by Wednesday, as my nerves will surely get jittery by then. I have planned to carb-load on Tuesday and Wednesday, and just eat normally and light on Thursday. Too many carbs can you make feel quite heavy, and I want them stored in my muscles and otherwise out of my system when I line up at the starting line on Friday morning.

The weather conditions will be good. The forecast now says it will be around 18C. That's quite cool for Dubai, and surely good enough to run a marathon.

I have trained hard to run this marathon in 3:45:00. Please keep your fingers crossed that I will make it. I feel confident. I know I can do it.

I hope it will pay off that I not only trained hard and systematically, but also paid more attention than ever to my diet. I hardly ever eat processed foods, refined sugars and flours are eliminated to almost 100% from my daily menu. I eat as wholesome as possible, with a good variety of raw and cooked veggies, fruit, nuts, legumes, lean meats and eggs. I go gluten-free wherever I can. I am feeling energized, balanced and healthy.

Today's recipe is a breakfast loaf that I have been baking for 4-5 times in a row. It fits the bill for all the dietary adjustments mentioned above. It's good enough for breakfast or as mid-afternoon snack. A good snack to have after a long run too. I also baked this loaf for a friend who gave birth to a baby girl a month ago. Delicious, wholesome and nutritious for breastfeeding mothers. A no-guilt cake for absolutely everyone!-----------------------------------------------------------------

Gee, Anja, you've done it again. Last week, I saw your Spelt Quick Bread and just HAD to do it, like, immediately. (It was very good btw. Post coming soon, too!) Now this. I'm so gonna have to add that one to my must try list.

To think I'm trying to keep my carbs in check. Guess I'll have to start training for a marathon, too, at that rate!

Speaking of which, I'll be thinking about you this coming Friday. 3 hours and 45 minutes is quite the challenge, but you sooo can do it. I know you can. So go get 'em! Run like the wind!

Good luck on the marathon! Hope you complete the whole thing too! ^^ Reading about you getting ready for your marathon makes me want to go out for a jog or do get in a good workout! (Something I've been neglecting for awhile now)The loaf looks great, and yummy. I pinned this onto my To Try Recipes on Pinterest.

Just wanted to let you know I made this loaf last night for me and the husband, and oh.my.goodness! It was delightful. It was so moist and full of flavor and it's already almost gone. My husband raved about it and my mom has made me promise to make it for them when they're here this weekend. Thanks for the great recipe!

Hi:) I am from NZ and made this recipe last night! SOOOO yummy and almost all gone BUT it did come out almost TOO moist that it comes apart a little. I could not find coconut oil in our little supermarket here so had to use a different type. Do you think that makes a difference? Thanks:)

This is amazing Anja! I chanced upon this recipe while searching for "healthy date loaf recipe" and what a winner! I have told lots of people about this one and your site! It is so tasty, moist and filling, and I can bake this and eat it without feeling guilty!! I sliced it up and wrapped it in twos and froze it for quick brekkys. Thank you so much! PS. This is my first recipe with almond meal & it is amazing!

I am excited to make this tomorrow! My mom is coming for a visit in 3 days, and I am making it for her...what is the best way to store this bread? Wrapped in the fridge? Or just wrapped up on the counter?

I made this bread tonight for a side at dinner, but I used some buckwheat flour and almond flour to make up the almond portion, and since I am out of cranberries, I diced apples. Oh, and I didn't have pistachios or hazelnuts, so I used walnuts. It turned out really well. Thank you!

I made this this morning and it's good but did seem too moist. I kind of blotted it with a paper towel to get some of the grease off. I've had this happen with other paleo baked goods too..is this normal?

This bread is fantastic! I make it almost every week, and now some of my friends and family are also making it - in NY, Marseilles & Dublin! I recently tried it with homemade apple & cinnamon sauce instead of the mashed banana (simply because I'm trying to eat less bananas) and it was delicious. Then I made it with homemade pear & vanilla sauce and that was wonderful too. I cut it into thick slices and freeze a couple for a ready-to-qo delicious & nutritious breakfast. Thanks so much for this great recipe, and the inspiration. I'm looking forward to trying some more of your recipes.

Gosh!! just discovered your blog! amazing recipes, I have been trying to make recipes with no added refined sugars and you have so many of them. Must try this recipe, will have to substitute the almond meal as my son is allergic to nuts.

Hello! I have discovered your blog few months ago. Thank you so much for all these beautiful recipes! I am trying to cut the wheat and the sugar in my diet and your blog is just perfect for that! I have a question for this recipe. Do you think we could use coconut flakes instead of desiccated coconut?

I LOVED this loaf! Thank you so much for this great recipe! I have two questions though:1. How long do you think this loaf will keep in the fridge? I always keep my paleo loafs in the fridge, because of the eggs and bananas, but I think I throw them out too soon - fearing they might be spoiled..How long does this loaf keep in the fridge, and do you pop it in right after baking, or do you let it cool first?2. Can you freeze this loaf? If so, do you pop it in right after baking, or do you let it cool first?Thank you!!